Chai Spiced Snickerdoodles & a makeover, of course

My head is full, but full of lists and need-to-dos and must-dos and should-dos. The lists squeeze the stories into a tiny room with little light and a window that seems to be painted shut.

The stories bang on the door every now and then, demanding attention. I appease them with tea and cookies.

I’m hoping I can appease you with the same.

These cookies have been percolating in my head every since they were suggested by Jackie B over on this post as something she wished weren’t so naughty. I’m not getting into the ‘no food is naughty’ discussion, there is no room in my head for that one either right now, but let just say I’ve once again done a recipe flip on a classic.

Some how, even when my head is full of lists, there is always room for recipes.

Cookies are such a happy food, these tender, cinnamon spiced rounds of brilliance make me very, very happy.

Makes: about 4 dozen

INGREDIENTS

1/2 c coconut oil, solid room-temp

1/2 c rice syrup

1 egg

1 3/4 c whole spelt flour

1 tsp cream of tartar

1/2 tsp baking soda

1/4 tsp sea salt

To coat dough before baking

2 Tbsp coconut sugar or rapadura, ground to a powder

1 tsp cinnamon

1/4 tsp each ground cloves & cardamom

pinch each finely ground black pepper & star anise powder, optional

METHOD

Whip coconut oil with an electric hand beater for a minute or two until fluffy, beat in rice syrup followed by the egg. Scrape down sides of the bowl.

Sift over dry ingredients – spelt through salt – and stir to combine well. The dough will be quite soft and sticky.

Refrigerate mixture for 20 minutes while you preheat the oven to 180F (350C). Line two baking trays with baking (parchment) paper.

Combine sugar and spices in a small dish. Roll chilled dough into gumball sized balls then roll in cinnamon sugar. Arrange on lined trays, leaving plenty of room for spreading.

Bake in pre-heated oven for 5 – 6 minutes, cookies should be just firm at edges and a bit soft in the centre. Cool on tray for a minute or two then move to a rack to cool completely. Try not to eat them all in one sitting…

COOK’S NOTES

Cookies will puff while baking then collapse as they cool.

Rapadura and Coconut Sugar can have quite large granules, I grind it down with a mortar and pestle so it is more even.

Cream of tartar is a key ingredient to Snickerdoodles – leave it out and you’re left with cinnamon coated sugar cookies. Yes, really.

As an Aussie who only read about snickerdoodles in books, their name alone was enough to make me snicker. lol. Will definitely have to give these a whirl – maybe they’ll be the next American craze to set hold in Oz!

Oh these look amazing :)) I’ve always been curious about snickerdoodles and this cookie sounds like a great start! I might use Nuttlex as a vegan fat replacement though as it’s a bit hit/miss with coconut oil for me 🙁

I could eat these by the dozen and probably would telling my self that why not they are so healthy and they are , of course. You are very clever with your ingredients and I will have to start using some of your sugar substitutes.

I’ve never even had a snickerdoodle! What is my life? But I LOVE chai, so maybe I’ll just go ahead, bite the bullet and make these right now/when I find the time.
I totally understand the feeling of to-do’s pushing everything else out of your head. I always imagine that the creative room in my mind is manned by an old man and his super youthful puppy.